Hearty and Flavorful Cheonggukjang Jjigae (Korean Fermented Soybean Paste Stew)
Hearty and Flavorful Cheonggukjang Jjigae (Korean Fermented Soybean Paste Stew)
How to Make Rich Cheonggukjang Jjigae
This recipe allows you to fully savor the unique savory aroma and deep flavor of Cheonggukjang (Korean fermented soybean paste). Many might shy away from Cheonggukjang due to its distinctive pungent smell. However, Cheonggukjang is made from whole fermented soybeans, meaning it retains abundant nutrients with minimal loss. Modern Cheonggukjang varieties have a much milder aroma compared to the past, making them perfectly suitable and less intimidating to cook at home. This hearty and healthy stew, brimming with fresh vegetables, soft tofu, and savory beef, makes for a satisfying and nutritious meal.
Main Ingredients- Cheonggukjang (fermented soybean paste) 180g
- Beef (for bulgogi or stew) 80g
- Radish 1 piece (about 2cm thick)
- Onion 1/2
- Zucchini 1/3
- Aged Kimchi 1 cup (approx. 150g)
- Tofu 1/2 block
- Green Onion 1/2 stalk
- Broth (anchovy-kelp broth or rice water) 3 cups (600ml)
- Enoki Mushrooms 1/2 packet
Seasoning & Other Ingredients- Doenjang (soybean paste) 1 Tbsp
- Gochugaru (red pepper flakes) 1/2 Tbsp (adjust to taste)
- Minced Garlic 1 Tbsp
- Sesame Oil 1 Tbsp
- Soy Sauce 1 tsp (for beef marinade)
- Cooking Wine (Mirin) 1 tsp (for beef marinade)
- Black Pepper Pinch (for beef marinade)
- Korean Green Chili Pepper 1 (optional, for extra spice)
- Doenjang (soybean paste) 1 Tbsp
- Gochugaru (red pepper flakes) 1/2 Tbsp (adjust to taste)
- Minced Garlic 1 Tbsp
- Sesame Oil 1 Tbsp
- Soy Sauce 1 tsp (for beef marinade)
- Cooking Wine (Mirin) 1 tsp (for beef marinade)
- Black Pepper Pinch (for beef marinade)
- Korean Green Chili Pepper 1 (optional, for extra spice)
Cooking Instructions
Step 1
Squeeze out excess liquid from the kimchi and cut it into bite-sized pieces. Cutting it into about 2-3cm pieces is ideal, as larger pieces can be difficult to chew.
Step 2
Gently pat dry the beef with a paper towel to remove excess blood. Then, mix it with 1 tsp soy sauce, 1 tsp cooking wine (mirin), and a pinch of black pepper. Marinate the beef by gently massaging it. Marinating beforehand makes the beef much more tender and flavorful.
Step 3
Slice the radish into thin, uniform pieces about 0.5cm thick. Slice the zucchini similarly into half-moons or uniform pieces. Slice the onion into strips. Trim the base of the enoki mushrooms and gently separate them. Slice the green onion diagonally.
Step 4
Cut the tofu into cubes, about 1.5-2cm in size. Cutting them too small can cause them to break apart during cooking, so aim for a substantial size.
Step 5
Heat 1 Tbsp of sesame oil in a pot over medium-low heat. Add 1 Tbsp of minced garlic and sauté until fragrant, releasing its aroma. Once the garlic is aromatic, add the marinated beef and stir-fry until it’s about half cooked. You just need to cook it until the color changes.
Step 6
Once the beef is partially cooked, add the sliced radish and stir-fry together for about 2-3 minutes, until the radish becomes translucent. Stir-frying the radish at this stage helps release its natural sweetness, making the broth even more refreshing.
Step 7
When the radish turns translucent, pour in 3 cups (600ml) of the prepared broth and bring it to a boil. Once boiling, dissolve 1 Tbsp of doenjang (soybean paste) using a sieve into the broth. Then, add the sliced onion, kimchi, zucchini, tofu, and enoki mushrooms. If you prefer a spicier taste, add 1/2 Tbsp of gochugaru (red pepper flakes) at this stage as well. Simmer over medium heat until all the ingredients are cooked through.
Step 8
When the ingredients are cooked and the stew is vigorously boiling, add the Cheonggukjang. Simmer for just a little longer. Cheonggukjang can lose its savory flavor and develop a bitter taste if boiled for too long. Cook for only about 3-5 minutes after adding it. Keep an eye on the heat to prevent it from boiling over.
Step 9
Finally, add the diagonally sliced green onions and the optional Korean green chili peppers (if using), and let it simmer briefly one last time before turning off the heat. You’ll notice the characteristic savory aroma of Cheonggukjang jjigae filling your kitchen. Enjoy this delicious stew with a warm bowl of rice!
